Epicures - About Us
Michael G. Becher, Ph.D. President and Founder, formed Epicures, Inc. in 1999 to provide senior level Culinary and Research & Development expertise to companies in food service. He has more than 20 years of experience in the industry with major chains and food companies. Mike was Director of Product Development for the Bob Evans Farms Restaurant Company and Senior Director of R&D and Purchasing for Wyatt Cafeterias. He also held Executive positions at KFC and Frito-Lay where he was Director of Product Development for the U.S. at KFC and managed several Product Development groups at Frito-Lay, Inc. Along the way, he has managed the Sensory Research Department at KFC, as well as, the Analytical Services and Nutritional Services Departments at KFC.
A graduate of the University of Missouri in Columbia in Animal Husbandry and a graduate of the University of Illinois at Champaign-Urbana with a Ph.D. in Nutrition, Mike is highly skilled in the technical side of the food business and holds a patent in the development of a unique food item while at Frito-Lay. Mike is well known in the foodservice industry and has senior management contacts at both the manufacturer and restaurant segments. His company has provided R&D and Culinary assistance to restaurants ranging in scope and size such as Chili's Bar and Grill, Tumbleweed Restaurants, Shoney's, On the Border Mexican Restaurants, Travel Centers of America, Denny's, and many others. Also, these same services have been provided to manufacturers such as Cooper Farms Turkey Co., Park 100 Foods, CF Chefs, Inc., Turri's Italian Foods, SaraLee Corp., and many others.
Aimee Walton is one of the lead culinary instructors at Epicures. Aimee’s experiences include 10 years of culinary instruction, 17 years in the field of pediatric nursing and working as a volunteer for guest celebrity chefs visiting the Columbus area. Her love of cooking comes from raising her 7 children and spending time with them in the kitchen. She draws on this knowledge to create fun, exciting classes. Aimee enjoys introducing children and adults to the culinary world by teaching hands on classes where the students have the opportunity to immerse themselves completely in the experience of cooking. Finally, Aimee believes that folks of all ages have the ability to learn many life skills while expressing their creativity and having fun in the kitchen.
Chef Jim Willard C.E.C. started his culinary career at the early age of 14 when he worked at a delicatessen in the mid 1970's. From there he worked for Dave Thomas at Wendy's at his #3 store when he was 16. After a stint in the U.S. Army, Chef Jim decided to go to Culinary college at Columbus State Community College. There he apprenticed under Walt Lindeboom at Peasant On The Lane in Columbus. From there he went to Little Turtle Country Club, where he became the Executive Chef. Later Jim started the Home Meal Replacement for the Kroger Cooperation with Bill Parker.
He has had several of his own sauces manufactured and has done several TV appearances in the Columbus market. He has cooked for Jack Nicklaus; Columbus Mayor Mike Coleman; the OSU Football Team with Eddie George; John Glenn; and Certified Master Chef Hartmut Handke. He has spent 10 years in the Governors Cooking Pavilion at The Ohio State Fair, was the 1996 North East Regional Chili Champion and cooked for The Food Network when they came to Columbus, Ohio. Jim is also the only Professional C.E.C Chef Ventriloquist In The World!
